Polyol Ester Synergist for Lactic Acid Bacteria Immunopotentiating Activity
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Solution Overview
Problem
Existing methods for enhancing the immunopotentiating activity of lactic acid bacteria, such as those using cereals, fucoidan, asparagus, ascorbic acid, or vitamin E, face challenges like precipitate formation, flavor issues, high viscosity, heat sensitivity, and limited effectiveness on type I interferon production, which is crucial for viral infection prevention.
Innovation Solution
The use of ester compounds of polyols and saturated fatty acids, specifically monoglycerol, diglycerol, triglycerol, or sucrose esters with caprylic, capric, lauric, myristic, palmitic, stearic, and behenic acids, to increase the immunopotentiating activity of lactic acid bacteria, allowing for a smaller bacterial dosage while maintaining effectiveness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If a large amount of lactic acid bacteria is added to achieve adequate immunopotentiating effect, then the immunopotentiating activity is improved, but precipitates are produced and flavor deteriorates
Solution Approach 1:
The patent changes the concentration parameter of lactic acid bacteria from high amounts to low amounts (specifically 0.01-0.1%), and introduces a synergistic substance (ester compound of polyol and saturated fatty acid) to enhance the immunopotentiating effect at this lower concentration, thereby avoiding precipitate production and flavor deterioration while maintaining adequate immunopotentiating activity
Solution Approach 2:
The patent introduces an intermediary substance (ester compound of polyol and saturated fatty acid) that acts as a synergist to enhance the immunopotentiating activity of lactic acid bacteria. This intermediary allows the system to achieve the desired immunopotentiating effect at lower bacterial concentrations, avoiding the harmful effects of high concentration usage
2Reliability
If existing enhancement methods (cereals, fucoidan, asparagus, ascorbic acid, vitamin E) are used to increase immunopotentiating activity, then the immunopotentiating effect is improved, but various problems occur such as precipitate formation, flavor issues, high viscosity, heat sensitivity, and limited effectiveness on type I interferon
Solution Approach 1:
The patent identifies type I interferon production as the critical parameter for viral infection prevention and selects ester compounds of polyol and saturated fatty acid as substances that specifically enhance this parameter. This parameter-focused approach ensures effective immunopotentiating activity while avoiding the harmful effects associated with other enhancement methods
Solution Approach 2:
The patent employs ester compounds of polyol and saturated fatty acid as simple, easily handled substances that do not require complex processing or special storage conditions. These compounds can be readily incorporated into beverages and foods without causing the various problems associated with other enhancement materials
Data Source
AI summary
It is an object of the present invention to provide a lactic acid bacterial immunopotentiating activity-increasing composition that increases the immunopotentiating activity of lactic acid bacteria having immunopotentiating activity; and a method for increasing the immunopotentiating activity of lactic acid bacteria using the composition; and a composition comprising both of lactic acid bacteria having an immunopotentiating activity and a lactic acid bacterial immunopotentiating activity-increasing composition, wherein the immunopotentiating activity of the lactic acid bacteria is increased. The present invention relates to a composition comprising lactic acid bacteria having an immunopotentiating activity and a lactic acid bacterial immunopotentiating activity-increasing composition comprising an ester compound of a polyol and a saturated fatty acid as an active ingredient.